Description
A hearty ground venison green enchilada casserole layered with seasoned meat, gooey cheese, and flavorful enchilada sauce.
Ingredients
Scale
- 1 pound ground venison
- 1 can green chile enchilada sauce
- 2 cups quesadilla cheese
- 12 corn tortillas
- 1 onion, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the ground venison and onions over medium heat until the meat is browned and the onions are translucent. Add cumin, salt, and pepper.
- Spread a thin layer of green chile enchilada sauce on the bottom of a baking dish.
- Layer 4 corn tortillas over the sauce.
- Top with half of the venison mixture, followed by half of the black beans, corn, and quesadilla cheese.
- Repeat layers of tortillas, venison, beans, corn, and cheese.
- Finish with a final layer of tortillas and the remaining enchilada sauce and cheese on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve.
Notes
Let the casserole sit for a few minutes after removing from the oven for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: venison, enchiladas, casserole, Mexican, comfort food